Savory Beef Tenderloin*
Source of Recipe
Betty Crocker's Diabetes Cookbook: Everyday Meals Easy as 1-2-3
List of Ingredients
1 lb beef tenderloin
1/2 tsp dried marjoram leaves
2 tsps sugar
1 tsp coarsely ground pepper
1 tbsp canola oil or butter
1 cup sliced mushrooms (3 ozs)
1 small onion, thinly sliced
3/4 cup beef broth
1/4 cup dry red wine or nonalcoholic wine (or beef broth)
1 tbsp cornstarch
Cut beef into four 3/4-inch slices. Mix marjoram, sugar, and pepper;
rub on both sides of beef slices. Heat oil in 10-inch skillet over
medium heat. Cook beef in oil 3 to 5 minutes, turning once, until
brown. Remove beef to servings platter; keep warm. Cook mushrooms and
onion in drippings in skillet over medium heat about 2 minutes,
stirring occasionally, until is crisp-tender. Mix broth, wine and
cornstarch; stir into mushroom mixture. Cook over medium heat,
stirring constantly, until mixture thickens and boils. Boil and stir
1 minute. Pour over beef.
Serves 4
225 Calories;11g Fat;1g Fiber;70mg Chol;270mg Sodium;25mg Protein;8g Carbs
Exchanges: 3 Lean Meat; 1 Vegetable
Recipe
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